French’s first introduced its Classic Yellow Mustard in 1904 at the St. Louis World’s Fair. While mustard remains the most popular condiment for hot dogs, it’s a secret cooking ingredient that many home chefs are just now starting to share. This year, in honor of National Mustard Day, Aug. 3, use a bit of mustard to add more flavor to your favorite everyday recipes.
Here are some summer recipes from French’s.
Beef kebabs with Dijon steak dressing
¾ cup Dijon mustard
¼ cup olive oil plus additional for skewers
¼ cup honey
1 tbsp. Worcestershire Sauce
12 bamboo skewers, soaked in water
2 lb. boneless sirloin steak, cut into 1-in. cubes; season to taste with salt and pepper
2 large red bell peppers, cut into chunks
2 large red onions, cut into chunks
Whisk mustard, 1/4 cup oil, honey and Worcestershire in bowl; set aside.
Thread 4 steak cubes, 4 bell pepper chunks and 3 red onion chunks on each skewer. Brush steak skewers lightly with olive oil. Grill kabobs over medium-heat for 10 min. or until desired doneness, turning frequently.
Drizzle kabobs with Dijon sauce and serve extra on the side. Makes 6 servings, 2 skewers each.
Super juicy chicken
3 pounds fryer chicken, cut into 8 pieces
½ cup Classic Yellow® Mustard
3 teaspoons McCormick® Grill Mates® Montreal Spice
Preheat grill to medium heat. Place chicken pieces on large plate and coat both sides with Classic Yellow® Mustard. Sprinkle Montreal Spice on. Grill over medium heat for 20 minutes till juices run clear or 160 degrees internal. Makes 4-6 servings
TIP- works great on ribs, brisket and pork shoulder to protect and tenderize over low and slow barbecueing.
Salmon with Dijon sauce
4 (6 oz.) salmon fillets
Salt and pepper to taste
1/3 cup Dijon Mustard
3 tbsp. olive oil
3 tbsp. lemon juice
1 teaspoon minced garlic
Season salmon with salt and pepper. Place into greased baking dish, skin side down. Mix remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces. Bake salmon at 400 degrees for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce. Makes 4 servings.